This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Canapds of Anchovies (141) Radishes (58)
Small Flounder, Sur le Plat
Potatoes, Brabant (1220)
Broiled Chicken with Mushrooms
Green Corn on the Cob (1864)
Sliced Tomatoes (461)
Creme au The (Cream of Tea)
Finely slice eight medium, sound, peeled, raw potatoes and place in a saucepan with a pint well trimmed and cleaned sorrel, one pound fresh mutton bones, a bay leaf, one bean garlic, one quart broth (No. 701) and two quarts water. Season with two teaspoons salt, half teaspoon pepper and saltspoon grated nutmeg. Lightly mix and slowly boil one and a half hours. Press through a sieve into a basin, then through a cheesecloth into another saucepan, add half pint cooked green peas and the leaves of two branches chervil, lightly mix, boil five minutes, pour soup into a tureen and serve.
Peel off skin on both sides of three small flounders of a pound each and make an incision from head to tail on thick side of each fish. Then with a knife lift up filets from bone of each fish without separating from the bodies. Knead in a bowl one ounce butter, half teaspoon extract of beef, three finely chopped shallots, half teaspoon freshly chopped parsley and juice of half a lemon. Evenly divide this under the filets of each fish, well spread over. Place on a lightly buttered baking dish, pour one gill white wine around fish. Sprinkle three tablespoons fresh bread crumbs over. Season with teaspoon salt and half teaspoon pepper, then set to bake in oven forty-five minutes. Remove and send to table in same dish.
Singe, cut head and feet from a tender three-pound chicken. Split through back without separating, remove spine bone, draw and wipe dry, take out breast bone and neatly flatten it, season with a teaspoon salt and half teaspoon pepper, then rub it well all over with tablespoon oil. Arrange on a double broiler and gently broil eight minutes on each side, then set in oven ten minutes. Remove, dress on a hot dish, squeeze juice of quarter of a lemon over and keep hot.
Place twelve sliced canned mushrooms in a saucepan with two tablespoons sherry and one and a half gills demi-glace (No. 122), let boil ten minutes, pour sauce over chicken and serve.
Place half ounce Oolong tea in a teapot, pour over a pint of boiling cream and let infuse fully one hour. Then strain through a cheesecloth into a small saucepan, add a pint milk, half saltspoon salt, eight egg yolks and four ounces sugar. Thoroughly mix with a whisk one minute, then press it through a cheesecloth into a quart pudding mould and place it in a saucepan with hot water up to half the height of the mould. Set in oven thirty-five minutes. Remove, place mould in a basin with ice water around and let cool off, take it up, wipe it, unmould on a cold dish and serve.